Sourdough French Bread

Updated at: Thu, 17 Aug 2023 11:36:17 GMT

Step 1

In the bowl of a stand mixer, combine all of the ingredients. Attach the dough hook and knead the dough for 10 minutes at medium speed, or until the dough is stretchy and pulling away from the side of the bowl. Alternatively, you can knead the dough by hand until a shaggy dough forms. The dough should be elastic and pass the windowpane test.

Step 2

Transfer the dough to an oiled bowl, such as a large mixing bowl, and cover the bowl with a clean tea towel or plastic wrap. Let the dough rest overnight in a warm place, or at least eight hours, until it has doubled in size. The rise time will depend on how warm the proofing environment is.

Step 3

After the fermentation, punch the dough twice to let out any air bubbles. Transfer the dough to a floured surface and shape the dough into two thin rectangles, about a quarter to half-inch thick. Fold the loaves in half, lengthwise, then fold the sides in to seal the loaves.

Step 4

Transfer the loaves to a parchment paper-lined baking sheet, placing the loaves seam-side down. Cover the loaves with a towel and let it rest again at room temperature until it has doubled in size and looks puffy. This can take up to 2 hours.

Step 5

Preheat the oven to 400 degrees Fahrenheit. Using a very sharp knife or lame, quickly score the top of the loaves with 3 to 4 diagonal slashes, which will release steam when the loaves bake. Bake the loaves for 25 to 30 minutes until they are golden brown.

Step 6

Cool the loaves on a wire rack before cutting.

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